Veggie Lasagna Bake

Not sure this qualifies as “lasagna” since I didn’t add cheese, but that’s what it looked and tasted like.

I simply layered thinly sliced eggplant, white onion rings, black olives, mushrooms, artichoke hearts, pepperoncini, and organic marinara. In between each layer I put a couple dollops of grassfed ghee, garlic, sea salt and fresh cracked pepper. Then I baked for about 40 minutes at 375 degrees.


Sauce, cheese, and pasta free Lasagna!

I am having trouble keeping up with the tomato eating from the garden and I cannot let them spoil, so I decided to try a lasagna with fresh tomatoes from the garden (replacement for the sauce).

I roasted thin sliced eggplant in the oven first, like I normally do. Just drizzled it with a little garlic macadamia oil, kosher salt and pepper. I layered the roasted eggplant slices, fresh sliced garden tomatoes, fresh large basil leaves, sliced onion rings, and thinly sliced garlic cloves in an 8×8 glass baking dish. I’d sprinkle with kosher salt and pepper, and drizzle with garlic macadamia oil every now and then. If I’d had a larger eggplant, I would have made a 9×13 batch, and definitely will next time.

We couldn’t get over how awesome it was, sans the sause, cheese, and pasta. I was tempted to add a little fresh grated parmesan, but thought I’d give it a chance without first, and it in no way needed it. It really is amazing how wonderful things taste when they aren’t drenched in heavy sauces and other unnecessary ingredients. Being able to taste the real flavor of a food is something I’ve come to truly enjoy.

When I took it out of the oven Seth said “that’s all there is?” We ate the entire dish-ooops!